Fennel and Chickpea Ratatouille
Published: June 27, 2021
Image info
Ingredients
Ingredients
1 small Eggplant , cut into chunks
0.75 lb Zucchini , cut into large chunks
1 lb Roma tomatoes , cored and chipped or 1 28 oz can drained
1 count onion , sliced
2 count yellow or red bell peppers , sliced
1 lb Fennel bulb , cut into large chunks
5 count garlic cloves , halved
1 to taste black pepper
0.25 cup olive oil
3 cups cooked chickpeas
1 tablespoon fresh thyme or rosemary
0.5 cup chopped fresh basil or parsley (if not using fresh thyme or rosemary), chopped
Directions
- Preheat oven to 425 and compine all ingredients except the oil, the chickpeas and the herbs in a large roasting pan. Add oil and toss to combine.
- Roast until vegetables are lightly browned and tender and enough water has been release from the tomatoes in order to create a sauce (30 to 40 minutes)
- Add chickpeas and return to oven for 5 to 10 minutes to bring them to heat. Serve it hot, warm or room temperature. You can also play around with the seasonings.